List Of Best Cuts For Deer Jerky References. This is a single oval muscle in the rear leg. This gives the finished product a softer chew, but can also result in a crumbly jerky.
This is a single oval muscle in the rear leg. Also, remove as much fat as possible to make its dehydration. I recommend 1.5 tablespoons per lb of meat.
Contents
- 1 Place The Meat Inside Of Your Freezer And Close The Door.
- 2 The Tenderloin Is Located Beneath The Spine Along The Inside Of The Ribs.
- 3 Mix Your Cure And Dry Spice Mix, Then Remove The Venison From The Saltwater.
- 4 Coat The Meat In Your Spice And Cure Mixture, Then Refrigerate For At Least 24 Hours.
- 5 This Is A Single Oval Muscle In The Rear Leg.
Place The Meat Inside Of Your Freezer And Close The Door.
The best way to cut venison jerky. Set the meat inside of the freezer for 30 minutes to make it easier to cut. About press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new features press copyright contact us creators.
The Tenderloin Is Located Beneath The Spine Along The Inside Of The Ribs.
In a large releasable plastic bag, combine soy sauce, worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. The tenderloin is one of the most popular cuts, but unfortunately, it is a lot of work to remove from the deer. Any large roast from the hind leg will do.
Mix Your Cure And Dry Spice Mix, Then Remove The Venison From The Saltwater.
Let the butcher do the hassle for you. Round cuts are tender and meaty, while flank steak and ground beef are fattier. These part has the least amount of fat and is still tender for making deer jerky.
Coat The Meat In Your Spice And Cure Mixture, Then Refrigerate For At Least 24 Hours.
Place in dehydrator set according to manufacturers directions. Need to trim the fat cap. Nearly every part of the deer can be made into jerky, but the best cuts are the eye round and.
This Is A Single Oval Muscle In The Rear Leg.
Grain runs the length of the cut for easy slicing with or against the grain. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Always get the meat part that doesn’t contain too much fat.